Tag: Gatti Pappu

Mudda Pappu could be loosely translated into a ball of dal (mudda = ball, pappu = dal). Mudda Pappu is just plain tuvar dal (kandi pappu) boiled, mashed and seasoned with salt. The consistency is such that if you serve a ladle of Mudda Pappu it retains the shape of the ladle.

It is savoured after being mixed with hot steaming rice and a generous dollop of ghee. By default, mudda pappu annam (rice mixed with plain dal) is the first course of any traditional Andhra meal.

Mudda Pappu is also fed to small children every day because it is very nutritious. It is rich in carbohydrates, proteins, and fat. My earliest memories of Pappu Annam are Amma mixing some in a plate and feeding my brother and me. Then there was my paternal aunt, Lakshmi Atta, who also did the same for all cousins who gathered in her home during summer vacations. Yep! we were a pampered lot! 🙂

Did you know that proteins need some amount of fat to digest well? That explains why Indian traditionally add a generous dose of neyyi or ghee to any form of dal/protein.

Serves: 4

Time: 30 Minutes

Ingredients

Tuvar Dal or Kandi Pappu – 1 Cup

Water – 2 Cups

Salt to Taste

Method

In a wok, over medium flame, dry roast the dal till it starts to change colour.

Add the roasted dal to 2 cups of water and let it soak for 10 minutes.

Pressure cook the dal till it is of mashable consistency. (Approximately 4 whistles or releases of pressure)

I have realised that while I blog about traditional recipes I rarely write about how some dishes are traditionally savoured or eaten. So here is an attempt with Mudda Pappu.

With Avakai, Nimmakaya, or Other Such PicklesProbably the best way to savour mudda pappu annam is to have each mouthful with a spicy pickle such as Avakai along with it. Even pachadis like Kobbari-Mammidikaya Pachadi or Kothimmera Pachadi are excellent side dishes to eat with Mudda Pappu Annam.
Mudda Pappu Annam with Avakai

With Charu or RasamRasam or Charu is also an excellent accompaniment to Mudda Pappu Annam. It does not really matter what type of rasam but I love Miriyala Charu/Pepper Rasam or Nimmakaya Charu/Lemon Rasam as an accompaniment. You could take the rasam in a katori or small bowl and dip small balls (mudda) of dal-rice in it; however, at home we make a small “well” in the rice and then pour hot rasam into it. The skill lies in breaks of small pieces of the “well wall”, mixing it with charu and gobbling it; all the while ensuring that the rest of the rasam does not spread all over the place. 🙂